The chicken is tender and flavorful from simmering for hours in the sauce, and the sauce itself has a lovely balance of sweet and savory instead of the near-cloying sweetness you might be used to.
Red wine and kirsch (a brandy made from cherries) are the base for this delicious seasonal drink, which is laced with citrus and warming spices like cinnamon, cardamom and black pepper.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
Fruitcake is great, but often in smaller portions. These individual loaves have a soft, spiced crumb and lots of candied fruit. They make the perfect size for gifting.
The deep flavors of molasses, pumpkin and spices make these wholesome cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour. Click here to visit the new home of KitchenDaily!
